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Jonathan Bailor, (347) 979-1735 Chief Research Director | SANE.MD New York Times Bestselling Author Father of Aavia, Keirra, and Amarra | |
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| Today's Recipe: Broccoli Rabe and Roasted Peppers | | Ingredients 2 bunches broccoli rabe, trimmed 1/4 cup and 2 tablespoons extra virgin coconut oil 10 cloves garlic, sliced 4 roasted red peppers, drained and chopped 2 tablespoons fresh lemon juice 1/4 cup grated Parmesan cheese Directions
Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
Heat the extra virgin coconut oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.
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